Beef Quesarito

To make the rice, heat oil in a large pan over medium heat. Add the rice and toast for 2-3 minutes until lightly golden. Stir in chicken bouillon and cumin.

Stir in the tomato sauce, followed by the water. Bring to a simmer, then cover with foil or a tight-fitting lid, reduce heat to low, and cook for 15-20 minutes, or until the water is absorbed and the rice is fluffy.

While the rice cooks, brown the ground beef in a separate skillet over medium-high heat, breaking it apart with a spoon. Drain any excess grease.

Add onion powder, garlic powder, chili powder, oregano, paprika, and about 1/2 cup of water to the beef. Stir to combine and let it simmer until the liquid has mostly evaporated.

For the chipotle sauce, combine mayonnaise, sour cream, chipotle peppers in adobo, pickled jalapeño juice, and lime juice in a measuring cup or bowl. Season with a pinch of paprika, onion powder, and garlic powder. Blend with an immersion blender until smooth.

To make the nacho cheese sauce, melt butter and a splash of oil in a skillet over medium heat. Whisk in the flour and cook for one minute to form a roux. Slowly whisk in the heavy cream until the mixture is smooth and thickened.

Reduce heat to low and stir in the shredded cheese until fully melted. Finish the sauce by stirring in hot sauce, seasoned salt, and black pepper.

To assemble, place a large tortilla in a clean, dry pan over medium heat. Sprinkle with shredded Mexican cheese blend and top with a second tortilla. Cook for 1-2 minutes per side, just until the cheese is melted.

Remove the double-layered tortilla from the pan. Spread a line of chipotle sauce down the center, followed by a layer of rice, a scoop of seasoned beef, and a drizzle of nacho cheese sauce.

Fold in the sides of the tortilla, then roll it up tightly into a burrito. Place the burrito seam-side down in a hot pan and sear on all sides until golden brown and crispy.